Sure, I can help you with a delicious 5-cheese macaroni and cheese recipe. This recipe is rich and creamy, combining five different cheeses for an indulgent flavor. Here’s how you can make it:
Ingredients:
- 1 lb (450g) elbow macaroni
- 1/2 cup (115g) unsalted butter
- 1/2 cup (60g) all-purpose flour
- 4 cups (950ml) whole milk
- 1 cup (240ml) heavy cream
- 1 cup (about 120g) sharp cheddar cheese, shredded
- 1 cup (about 120g) mozzarella cheese, shredded
- 1/2 cup (about 60g) Gruyere cheese, shredded
- 1/2 cup (about 60g) Fontina cheese, shredded
- 1/2 cup (about 60g) Parmesan cheese, grated
- 1 tsp Dijon mustard
- Salt and pepper to taste
- 1/2 cup breadcrumbs (optional, for topping)
Instructions:
- Cook the elbow macaroni according to the package instructions. Drain and set aside.
- In a large pot, melt the butter over medium heat. Add the flour and whisk continuously for about 2-3 minutes to create a roux.
- Gradually pour in the milk and heavy cream, whisking constantly to avoid lumps. Continue cooking and whisking until the mixture thickens, about 5-7 minutes.
- Reduce the heat to low and add the shredded cheddar, mozzarella, Gruyere, Fontina, and Parmesan cheese. Stir until the cheeses are fully melted and the sauce is smooth.
- Stir in the Dijon mustard and season with salt and pepper to taste.
- Add the cooked macaroni to the cheese sauce, stirring until the pasta is well-coated.
- If you like a crunchy topping, you can sprinkle breadcrumbs over the top.
- Serve hot and enjoy your decadent 5-cheese macaroni and cheese!
Feel free to customize the recipe by adding your favorite herbs or spices for extra flavor. Enjoy!
